Easy Scalloped Zucchini

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This Easy Cheesy Scalloped Zucchini is a delightful side dish stacked with zucchini and summer squash, all robed in a velvety messy sauce that will make them lick your plate clean! In the event that you love zucchini (and end up having 100 in your nursery!) this formula is the thing that you need!

Zucchini is the vegetable of the late spring and this Cheesy Scalloped Zucchini is the most ideal approach to appreciate it! Fortunately we live in a day where in spite of zucchini not continually being in season, you can generally get it at the store since I unquestionably need to have this side dish on my menu consistently. How could one not?! Folks, I need to wash in that cheddar sauce it’s so acceptable. I’ve conceptualized an entire rundown of different food varieties I can eat it on the grounds that it’s simply everything I can consider right now.

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The initial step is to cleave up every one of the veggies to around 1/4 inch thick. You can utilize all zucchini or a combo of zucchini and summer squash. I like that it adds another tone and they’re typically a similar cost at the store so why not have some assortment? You need a little onion just to add to the kind of the dish and I as a rule have a large portion of an onion coasting around in my vegetable crisper so go through what you have. While heating is a science, cooking has much more breathing space to make things work for you.

You’ll at that point cook the onion in a little spread so they relax and afterward you can include the zucchini and squash and cook them until they simply begin to get delicate. Eliminate them from the dish so you can make the cheddar sauce. On the off chance that your container isn’t ovenproof, you can just place them in a lubed 9×9 inch dish.

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Subsequent to making the cheddar sauce you can either pour the sauce over the veggies in the 9×9 inch container or in the event that you utilize a broiler safe skillet, you can blend the veggies into the sauce. At that point you just need to wash one dish! Yippee!

INGREDIENTS

  • 1/2 sweet onion sliced
  • 4 zucchini or summer squash
  • 2 cloves garlic minced
  • 3 tablespoons butter divided
  • 1 tablespoon flour
  • 1 cup half & half cream
  • 1 cup monterey jack cheese shredded
  • 1/2 cup Parmesan Cheese grated, divided
  • 1/4 teaspoon salt
  • Fresh cracked pepper

INSTRUCTIONS

  1. Preheat oven to 450 degrees F.
  2. Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9×9 casserole dish if your pan isn’t oven safe).
  3. Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.
  4. Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9×9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.
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